Eyeball Cookies

These were a fun little treat to make in the days before Halloween.  They are similar to these Halloween eyeballs from the days of yore, but much easier in that they use Nilla wafers instead of a peanut butter ball concoction.  (But the peanut butter ones are soooo good.  I just didn't have time for that this year.)  

For these ones, you just dip a Nilla wafer in melted white chocolate, use leftover white chocolate tinted blue for the "iris" and then the "pupil" is a mini M&M or a chocolate chip.  When I melted the chocolate, I melted it with one teaspoon of oil.  You need to add the oil before you turn the heat on, or the chocolate might seize. The oil makes it easier to work with, but even with the oil, the chocolate still melted all lumpy, but it ended up being fine.  I don't think anyone cares if these are lumpy or not....

Eyeball Cookies

adapted from Taste of Home

5 ounces white baking chocolate, chopped

1 teaspoon oil (canola, grapeseed, sunflower, veggie)20 to 25 vanilla wafers
Blue food coloring
mini M&M's OR regular semisweet chocolate chips
Red liquid food coloring

1.  In a double boiler or heat-proof bowl set over a pan of barely simmering water, melt the white chocolate and oil together; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off (use a spoon or knife to spread, if needed). Place on a waxed paper-lined baking sheet. Chill until set.

2.  To remaining white chocolate, add a drop of blue food coloring; stir until smooth.  (If you didn't use oil when melting the chocolate, food color will cause it to seize).  Spread a small amount onto the center of each cookie; place an M&M or chocolate chip in the center.

3.  For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from blue circles to outer edges of wafers (I did this before making the pupil.). Chill until set. Store in an airtight container. Yield: 20-25 servings.

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